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1. Grilling on the grilling plate
No-stick grilling plate:
You can grill dishes beautifully using the ribbed surface.
To avoid smoking and burning in of excessive fat or food residues, the grill plate should be
wiped off repeatedly.
As the grill plate can be very hot, use ca 3-4pcs of scrunched paper towels and wipe off the
grill area with a grill tong.
When planning the evening, reckon on about 200 to 250 grams of material per person. On
the grillplate you can prepare meat (e.g. rump steak or mince), fish, and a wide variety of
tasty dishes. A large number of side-dishes, sauces, and dips are suitable to accompany
them.
∙ How well „done“ the dishes have to be depends on the type of meat or fish, the length
of time it takes, its initial temperature, and its thickness. lf you prefer your steaks not too
„rare“, do not cut them too thick.
∙ The time you give meat or fish is a matter of your personal taste. Turn the meat or fish
over from time to time.
∙ Finally, you can salt the meat or fish, or add a sauce to it. Do not salt before grilling as
this draws the juice out.
2. Raclette dishes with the gourmet pans
You can fill the pans with all kinds of ingredients cut up small, whatever takes your fancy,
cover it with cheese, and heat it under the grill until the cheese melts. Anything is suitable
that you can think of for overbaking with cheese, e.g. meat cut inlo tiny pieces, poultry, fish,
fruits de mer, sausage, fruit, and vegetables. There are specially selected raclette cheeses
on the market, but you can try other kinds provided their tat content is over 45%.
3. Overbaking „au gratin“ with cheese
You can use this raclette grill to cover the dishes you have made on the grill with a delicious
gratiné cheese crust. Simply scatter grated cheese, possibly mixed with caraway seeds,
over the dish, or lay it on top in slices, and place the gourmet pan under the grill.
The gourmet pan will be heated from on top by radiant heat, just like under a grill. First the
cheese will melt, then it goes dark in colour. Take the pan out as soon as the cheese is a
crisp golden brown.
4. Old-original raclette cheese method
In this instance, the cheese is at the focal point of the raclette party. Plan about 200 to 250
grams of cheese and potatoes per person, and side-dishes as well. Place a slice of cheese
about 5 mm (3/8th of an inch) thick in the pan, cut to fit, and push it in under the grill. Once
the cheese has melted into a creamy mass, take the pan out and extract the cheese with
the aid of a small wooden spatula and pour it onto boiled or foil potatoes, French bread, or
toast.
